for 6 person

To marinate and brown the meat

2 tbsp	olive oil
4 tbsp	red wine
1 tbsp	coarse-grain mustard
2	garlic cloves, pressed
a little	pepper
1	leg of lamb (approx. 2.5 kg, Pro Montagna), on the bone
2 tbsp	oil for frying
2 tsp	salt

Potatoes

400 g	sweet potatoes, cut into approx. 2 cm chunks
600 g	baby potatoes, larger ones cut in half
2 tbsp	rosemary, finely chopped
2 tbsp	olive oil
1 tbsp	liquid honey
1 tbsp	lemon juice
2 tsp	salt

Dip

300 g	crème fraîche
1 bunch	chives, finely chopped
	salt and pepper to taste

How it's done

To marinate and brown the meat

Mix the oil with the wine, mustard, garlic and pepper. Coat the leg of lamb with the mixture.

Cover and marinate for approx. 1 hr. in the fridge, then 1 hr. at room temperature.

Heat the oil in a roasting tin in the lower half of an oven preheated to 240°C. Season the leg of lamb with salt, brown for approx. 10 mins. Turn the oven down to approx. 180°C.

Potatoes

Mix the potatoes with the sweet potatoes, rosemary, oil, honey, lemon juice and salt, place in the roasting tin around the leg of lamb.

Cook for a further 40 mins. at 180 °C (core temperature approx. 55°C).

Cover and leave the meat to rest for approx. 10 mins. before carving, keep the potatoes warm.

Dip

Mix all the ingredients together. Serve the dip with the meat and potatoes.

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